Description
Honey BBQ Baked Salmon Bowls {Meal Prep Recipe, Gluten Free, Dairy Free}
Ingredients
Scale
For the BBQ Baked Salmon:
- 10–12 ounces of salmon fillet (around three to four 3–4 ounce fillets)
- 1/2 cup gluten free BBQ sauce (unsweetened or low sugar)
- 1/2 to 1 tbsp honey (adjust to your liking)
- 1 tbsp Apple Cider Vinegar
- 1/4 tsp black pepper
- 1 tsp minced Garlic (around 2 large cloves)
- kosher salt to taste (a pinch or so)
For plating or meal prep:
- 1 cup uncooked Quinoa (to be cooked) or 3 cups Cauliflower Rice for Paleo option. You may also use leftover cooked quinoa or grain of choice.
- 2 c water or broth for cooking quinoa
- pinch of sea salt
- 1 tbsp olive oil
- 2 medium zucchini (spiralized) – See instructions for prep
- 1 small bunch cilantro, chopped
- Lemon or Lime wedges
- 1 ounce pumpkin seeds
- 1 Avocado, sliced
- Kosher Salt and Pepper to taste
Instructions
For the baked salmon
- Preheat oven 400F. Line a baking sheet with foil. Clean/wash your salmon fillet or individual fillets and place on the baking sheet. Set aside while you make the sauce.
- In a small bowl, mix BBQ sauce and remaining ingredients/spices.
- With a spoon or marinade brush, spread 2 tbsp on each 4-6 ounce fillet or ¼ cup on over 10-12 oz of salmon fillet.
- Place BBQ Salmon in the oven on center rack and bake 10-12 minutes until the salmon is almost completely cooked through at the thickest part. Be sure not to overcook so check at 8 minutes first. The cooking time will vary based on the thickness of your salmon fillet(s).
- Broil 1-2 minutes until BBQ sauce caramelized on edge of salmon. Add pinch of salt over salmon after cooked.
- Cut or break up salmon with fork.
For the bowl/meal prep:
- Cook quinoa according to instructions (on stove or rice maker) with 2 cup broth or water and oil mixed in. Cook until fluffy. Set aside. You can also use leftover cooked quinoa or gluten free grain to save on time.
- Julienne slice or spiralize your zucchini. PREP TIP –> Sprinkle with sea salt and let zoodles sit in a colander to drain extra water. Remove and press the noodles dru with a towel to remove excess water.
Next prepare Each Bowl/Meal prep:
- Place 1/3 c Quinoa cooked (for paleo option, use cauliflower rice ) onto each plate or bowl. Place 3 ounces BBQ baked salmon on top.
- Scoop 1 cup of zucchini noodles to go next to the salmon followed by a sprinkle of pumpkin seeds.
- Cilantro, splash of lemon or lime wedge juice, and avocado slices to garnish. Sea salt and pepper to taste.
- Feel free to brush extra BBQ sauce on top
- Makes about 3-4 bowls for meal prep. *See notes for Storing Zucchini * Spiralize zucchini before or slice if making night before, add dash of lemon to zucchini to stay fresh. You will have enough Quinoa for 4-5 people. Store extra quinoa in fridge for later usage.
Notes
Makes about 3-4 containers/bowls for meal prep.
- *Storing Zucchini * Spiralize zucchini before or slice if making night before, add dash of lemon to zucchini to stay fresh. You will have enough Quinoa for 4-5 people. Extra.
- Products used – Sizzlefish salmon and Unsweetened natural BBQ sauce (GF)
- Whole 30 option – Omit Honey and substitute cauliflower rice for quinoa
- Nutrition below based on quinoa option. This recipe will be closer to 300 calories and 12 carbs using cauliflower rice.
- Prep Time: 15 min
- Cook Time: 10 -15 min
- Category: main
- Method: bake
- Cuisine: main
Nutrition
- Serving Size:
- Calories: 407
- Sugar: 3.3 g
- Sodium: 509.2 mg
- Fat: 14.4 g
- Saturated Fat: 2.3 g
- Carbohydrates: 36.1 g
- Fiber: 5.3 g
- Protein: 35.3 g
- Cholesterol: 57.6 mg
Keywords: meal prep, salmon, paleo, bbq, healthy, zucchini, dairy free, gluten free, seafood